Re: Chicken Korma Recipe EVER!

Hi Jamie,

I tried this recipe last night and it was delicious! I also added some dried yellow raisins (and next time might add some green grapes as well) just like my local Indian restaurant does and I thought the sweetness was great. I have just one question, I used a tbsp of ground coriander as in the above recipe, but I wondered was it a typo because I thought the flavor seemed much stronger than the usual Kormas I'm used to. I was thinking that maybe it was meant to be a tsp of ground coriander instead.

Either way it was delicious and I had a very happy second half munching away beside me and going back for "seconds" all evening!

Re: Chicken Korma Recipe EVER!

I am living in Michigan and can't find creamed coconut even in the Asian markets. Does anyone know if it is called something else over here? Is there anything I can substitute for creamed coconut in the 'Best Korma Recipe Ever". I have been looking for a good Korma recipe for ages and think this could be the one!

Re: Chicken Korma Recipe EVER!

Though I have read that coconut cream is available in powdered forms in some countries.

If you really cant find it anywhere you can put 2 cups of dessicated coconut into the blender with 2.5 cups of hot water. Let it sit for 10 minutes then blend really well & then strain, not through cloth, just through an ordinay strainer. Use the liquid in your curry. It wont have the exact same silky texture as coconut cream but is an ok substitute.

Re: Chicken Korma Recipe EVER!

elhousemartin wrote:

After 20 years of trying (and I'm only 32!!) I have finally come up with a really successful chicken korma recipe. This is a cross between a few recipes I've used over the yearswith other tweaks here and there. This is the closest to my favourite curry house's version I've ever made. Let me know what you think. I think that using ghee (as opposed to veg. oil) is important, as is pureeing the onion.

1. Cut the chicken breasts into bite sized chunks2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.4. Heat the ghee/oil in a pan.5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds. 9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).10. Remove from heat, add lemon juice and salt to taste. Mix well.

B oil some basmati rice with a cinnamon stick and saffron, drain and serve.

This sounds beautiful. Im always interested in cooking curries and new recipes are always welcome. Ive been thinking of cooking a curry for a little while now, i think this could be it. Thankyou.

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